| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not in active managerial control of cooling, storage of raw over RTE foods, handwashing and other critical violations. -2- |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee and coffee condiments stored directly on in-use prep table. Coffee cup was leaking. -1- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employees handling raw foods and then serve RTE foods without washing hands that were not gloved. CDI - PIC instructed handwashing. PIC reminded staff when to wash hands. -2- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods stored in walk in freezer not in the cooling process without wrapping.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE soft shell crab stored in container of raw soft shell crab. Observed raw scallops stored in container of krab sticks. CDI - Items voluntarily discarded. -1.5- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed house special egg rolls in large bus tubs from Tuesday still not below 41F today. CDI - PIC voluntarily discarded. -1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed RTE lo mein, house special egg rolls and other TCS foods immediately back dated for Monday at beginning of inspection. CDI - PIC verified dates. -1.5- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed buffet, sushi and hibachi stations in-use at beginning of inspection without time stamps. Staff immediately wrote times on bar at beginning of inspection for 10A-3 and 2:04P. New food placed in buffet without time stamps. CDI - PIC educated staff on TPHC requirement and time placed on new food batches. Continued non-compliance may result in discontinuance of TPHC. -1- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in use near wait station at >200 ppm chlorine concentration. CDI - PIC diluted to 100 ppm chlorine concentration.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemical at hostess station and at dish pit. -1- CDI - PIC instructed labeling. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large quantities of chicken cooling at room temp at beginning of inspection at 76-84F after one hour per food employees. CDI - PIC instructed food moved to walk in to cool and to freezer after 2 hours to rapidly cool. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen peas and carrots thawing above cooling grid of flip top at cook line. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored on rack above intact cans. CDI - PIC removed, photographed for credit and discarded.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed brown sauce store beneath leak at condenser line in walk in cooler. -1- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in disinfectant chorine solution above 200ppm. -0- |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested drinking cups in wait station, bus tubs over ice machine, metal and plastic pans at cook line. REPEAT -1- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard lining dry storage shelves and reused for condiment storage in sushi station. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting board in-use at cook line. REPEAT
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed holes drilled in tops of food containers for dispensing and overflowing. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean interior of dish machine at least once per day. Observed heavy buildup on inside of dish machine. -.5- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving, exterior front and rear of cooking equipment, shelving inside cold holding and handles of equipment. REPEAT -.5- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed steady leak under dish pit handsink. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks in floor tiles near equipment doorways and in dish pit.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy buildup behind cooking equipment on floor and standing water behind ice machines near dry storage by back door. REPEAT -.5- |